Wait for one day before slicing the bread, as the rye makes the crumb moist and requires the bread to settle for one day at room temperature.
Drawing from Denmark, Sweden, and Finland, we've crafted delicious breads to inspire you with flavorful creations. The ruisreikäleipä, translating to "rye hole-bread", is a popular traditional Finnish bread. This flat loaf, made from rye flour, features a distinctive hole in the center - a characteristic influenced by western Finnish baking traditions. Similar to the Swedish knäckebröd, the hole serves a practical purpose, allowing the loaves to be hung on a pole for drying. In Finland, these breads are enjoyed both fresh and dried. Known for its delightful sweet and sour notes, the ruisreikäleipä perfectly complements typical Finnish dishes and serves as a popular snack, often paired with butter. Sometimes referred to as reikäleipä, a shortened term without ruis (rye), it encompasses the oat loaf with a hole as well, highlighting the widespread appeal of both rye and oat in Finnish bread culture.
